BS ISO 14377:2002

Overview of BS ISO 14377:2002

BS ISO 14377:2002 is a comprehensive standard that outlines the requirements and guidelines for determining the physicochemical properties of food products. Implemented on April 2, 2002, this standard is pivotal for professionals in food technology, quality control, and product development.

Key Features

• Identical Standard: This version is aligned with the International Organization for Standardization (ISO) guidelines, ensuring global acceptance.
• Focus on Physicochemical Properties: The standard addresses parameters critical to food safety and quality, aiding in consistent product performance.
• Applicable Scope: Ideal for manufacturers, laboratories, and food safety authorities involved in food technology.
• Comprehensive Guidance: Offers detailed methodologies for various tests and assessments relevant to food physicochemical analysis.

Benefits of Compliance

Adhering to BS ISO 14377:2002 provides several technical advantages:

• Enhanced Product Quality: Ensures that food products meet specified physicochemical specifications, contributing to superior quality.
• Facilitated Regulatory Compliance: Supports compliance with local and international regulations around food safety.
• Market Competitiveness: Quality assurance based on this standard can enhance customer trust and improve market positioning.

Applications

This standard finds its application in various sectors including:

• Food manufacturing and processing
• Quality assurance and control laboratories
• Food safety and regulatory bodies
• Research and academic institutions focusing on food science

Purchase Information

BS ISO 14377:2002 is available in both PDF and hardcopy formats. It can be purchased for £158.00, representing a crucial investment in ensuring the quality and safety of food products.